https://www.lifestylefood.com.au/recipes/11030/yorkshire-pudding

lifestyle.com.au

A light batter, cooked in beef dripping/juices until light & crispy on the outside, traditionally served with roast beef & horseradish

Ingredients

  • 2 eggs - room temperature

  • ¼ cup full cream milk - ice cold

  • 1/3 cup water - ice cold

  • 4-6 Tblsp self raising flour

  • pinch of salt

  • lard, vegetable oil or dripping for cooking

Method

  • 1.

    Into a blender place eggs, milk, water and blend until foamy.

  • 2.

    Gradually blend in the flour and a pinch of salt.

  • 3.

    Pour into a jug, cover with plastic wrap and refrigerate for at least 2 hours.

  • 4.

    The chilling aids in creating a light batter, the resting results in a very tender batter.

  • 5.

    Into a large baking dish add dripping/lard/oil so pan has approx 1.5cm fat.

  • 6.

    Heat (either in the oven, or on stovetop) until very hot (almost smoking).

  • 7.

    Whisk the batter lightly, the consistency should coat the back of a spoon. If too thick add a little more iced water, but be careful not to over whisk.

  • 8.

    Once the fat has reached cooking temperature, pour batter carefully into pan - be careful not to be too rough or you may splash the red-hot oil!

  • 9.

    Bake at 200DegC for 20-25 minutes or until risen, brown and when tested with a skewer, cooked right through.

  • 10.

    Serve roast beef with a decent slice of the yorkshire pud, drizzled with gravy & horseradish relish.

Notes

The colder the liquid ingredients are the better - except for the eggs which should be at room temp. If you're cooking on a really hot day, refrigerate the dry ingredients as well, before making the batter.
Yorkies were/are seldom made individually, though this seems to be the 'norm' - it's more efficient for restaurants to serve them this way, so everyone else thinks they have to be cooked that way.
Ideally they should be cooked in the same pan that the joint/roast is cooked in so you get the drippings from the meat adding flavour to the yorkie.

Toad in the Hole is a variation of Yorkshire pud with the addition of semi cooked thick beef sausages.
Bring a large saucepan to boil, turn heat to a simmer.
Separate sausages so they are all unlinked, gently place into the simmering water.
Par cook for around 10-15 minutes. (this keeps snags moist while roasting & prevents them bursting) If your snags are really thick & you're worried about them not being cooked in the time it takes for the yorkie to cook, slice them lengthwise after par-cooking.
Heat fat/lard/dripping/oil (as in recipe above) place sausages into pan & pour over the batter.
Very tasty for an economical mid week family dinner, both my kids loved it when they were little. Accompany with an onion gravy or plain, good quality tomato ketchup!

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Posted by Philippa WightmanReport
My son reckons Yorkshire Pud should be served with every meal! But I think he's biased... lol